Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (8oz ea) frozen rock |
| \N \N | Lobster |
| \N \N | Boiling salted water |
| ½ cup | Sliced celery |
| ¼ cup | Butter |
| ⅓ cup | Flour |
| 2 cups | (1 pint) half & half |
| ¼ cup | Sherry |
| ¼ cup | Mayonnaise |
| 1 teaspoon | Aromatic bitters |
| \N \N | Salt & pepper |
| 6 slices | Bread |
| \N \N | Soft butter |
Drop frozen lobster into boiling salted water. When water reboils, boil 2 minutes, then drain & drench with cold water. With scissors, remove underside membrane & pull out meat in one piece; cut into ½" crosswise slices. Saute' celery in butter until soft: stir in flour.
Gradually stir in ½ & ½, sherry, mayonnaise & bitters; cook over low heat, stirring constantly until thick. Stir in lobster: add salt & pepper. Reheat only until bubbly. Trim crusts from bread, butter & toast until brown. Spoon Newburg over toast.
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